Air Fryer Halloween Mummy Hot Dogs
- Cook Time: 23 minutes
- Total Time: 23 minutes
Ingredients
Scale
- 1 package (8 count) standard hot dogs (beef, pork, or turkey)
- 1 tube (8 oz) refrigerated crescent roll dough
- 16 candy eyes (or use small dots of mustard or ketchup)
- Cooking spray (optional)
- Ketchup and mustard for dipping
Instructions
- Remove the crescent roll dough from the tube and unroll it onto a flat surface. Press the perforated seams together with your fingers to create one solid sheet of dough. Using a pizza cutter or a sharp knife, cut the dough into thin, long strips approximately 1/4 inch wide.
- Pat each hot dog dry with a paper towel to help the dough stick. Take one strip of dough and wrap it around a hot dog, crisscrossing it to resemble mummy bandages. Be sure to leave a small gap near the top of the hot dog where the “face” will be so you can add the eyes later. Repeat this for all eight hot dogs.
- Lightly spray the air fryer basket with cooking spray or line it with a piece of perforated parchment paper. Place the wrapped hot dogs in the basket in a single layer, making sure they are not touching each other so the air can circulate and crisp the dough evenly.
- Set your air fryer to 340°F (170°C) and cook for 6 to 8 minutes. Check them at the 6-minute mark; they are done when the crescent dough is puffed up and light golden brown. There is no need to flip them, though you can if your air fryer tends to cook unevenly.
- Remove the hot dogs from the air fryer and let them cool for about two minutes. If you use candy eyes, apply a tiny dot of mustard or ketchup to the back of each eye and press it into the gap you left in the dough. If you don’t have candy eyes, simply use a toothpick to dab two small dots of mustard or ketchup directly onto the hot dog.